Back at it again!!

I love the fall! I love all things pumpkin, sugar and spice! The cold weather begs me to turn on my oven and fill my house and general area surrounding my house with luscious smells of cinnamon, brown sugar, lemon and butter..not all together of course...well maybe. I get so excited about the different things I can create this time of year, both sweet and savory! I baked these up this morning for the kids to have. Creole Bun..a slightly sweet spice fill yeast bread from Belize. No I am not from Belize, I am American, but my mom's friend was from Belize and I was lucky enough to grow up eating thick slices of bun, slathered with butter and a warm cup of Ovaltine right along side her children on Saturday mornings. The smell of the bun baking makes me smile and feel all warm inside. The first bite(after they have cooled of course...mostly...ok coolish..don't judge me) take me back to being a kid, feet swinging while I dipped chunks of bun into my drink, mmmmmm. I hope you enjoy it as much as me and my kids do! 

Happy Baking and remember to always, 
Make Life Delicious
Michelle

I got the recipe from Creole Bun

2 tsp sugar
1 egg beaten
4 ozs shortening (1/2 cup) or 1-1/2 sticks margarine
1 tsp Malher Cinnamon Powder
1/2-3/4 lb brown sugar (1 cup)
3/4 cup warm water
2 tsp vanilla
1-1/2 cups Grace Evaporated Milk
6 tsps yeast or 2 tblsps instant yeast
1 cup raisins (optional)
1 tsp nutmeg
2 lbs all purpose of bread flour (8 cups)


Preparation / Preparación

Set yeast (put to rise). Water temperature should be 100 to 115 F.
In deep bowl. Put flour, sugar, seasoning. Make a hole in the centre.
Melt shortening or margarine, add Grace Evaporated Milk and essence (warm slightly). Do not boil.
Add yeast to warm milk. Add milk mixture to flour. Mix with a wooden spoon until it holds together, knead and put to rise.
Knead again on a floured board.
Cut into 6-8 pieces. Form into round balls. Flatten slightly. (Put in greased baking pan). Let rise until double in size.
Preheat oven 350 to 375 F/180 C.
Bake for 30-40 minutes until brown all over or has hollow sound when tapped on the bottom. Cool on wire rack.